I remember my mother sending me to the store for “15¢ worth of store cheese”. The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother’s cooking is like food for my soul. — Phyllis Burkland, Portland, Oregon
Mix together scallion, cornstarch, shrimp and chicken and add salt, sesame oil, pepper, and fish sauce.
Wrap wontons with the wrappers. Place each wonton wrapper in the palm of your hand and add about half a tablespoon of the filling in the middle. Dip your index finger in water and trace around the outer edges of the wrapper. Then, fold and pinch edges of the wrapper and seal tightly.
Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.
In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.
Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.
Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.
2 1/2 Cups milk or half & half (I used unsweetened cashew milk)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon dry mustard powder
pinch cayenne pepper
8 Ounces Vermont sharp white cheddar cheese
Package frozen spinach (thawed and drained)
green food coloring (optional)
1 Pound box pasta, cooked and drained (I used medium shells)
1 head fresh caulflower (steamed**)
Melt butter in a large pan/Dutch oven over medium to low heat. Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in milk. Whisk to combine in order to remove all lumps. Then add salt, pepper, onion powder, paprika, cayenne and mustard. Stir to combine. Continue cooking until mixture starts to simmer, approximately 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted.
Add the drained spinach and stir. If desired, add a few drops of green food coloring.
Add the drained pasta. Stir until completely coated. Then add the steamed cauliflower. **
**Lisa left the cauliflower in large chunks and waited until the very end to add them so they would stay whole, and so they would look creepier sitting near the top.
Three 5 oz. bags saffron yellow rice (the Mahatma® brand is recommended)
Two 10 oz. boxes frozen cut okra, thawed
1 lb. raw, peeled shrimp
Directions: Heat oil in a large pan. Add onions and sauté until golden, approx. 3 to 4 inches. Add water, red pepper and ham. Bring to a boil, stir in rice mix, reduce heat, cover, and simmer 15 minutes. Stir in okra and shrimp. Cover and cook, stirring occasionally, approx. 7 minutes or until shrimp are cooked and rice is tender. Keep warm in a Crock-pot on low heat.
Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.